Strawberry gum pavlova

Many Australians would argue that there is nothing more Aussie than a pavlova. I would argue there is, and it’s this one.

SERVES 8 PREP TIME 15 MINUTES COOKING TIME 1.5 HOURS

9 free-range egg whites

3 teaspoons boiling water

3 tablespoons ground strawberry gum

300g caster sugar

1 teaspoon white vinegar

100g rosella, riberries, muntries edible flowers, to decorate

LEMON MYRTLE CREAM

300ml cream

60g icing sugar, sifted

1 teaspoon lemon myrtle extract

1 Place a large bowl, 20–25cm indiameter, on baking paper and trace around it to draw a circle. Turn the paper upside down on a baking tray so you can see the circle outline.

2 To make the meringue, place all the ingredients except the riberries and edible flowers into a stand mixer bowl and, using the whisk attachment, beat on high for 10 minutes. Pile the meringue into the circle on the baking paper and use a spatula to spread evenly to the edges. If you like, you can use an upward motion with a palette knife to decorate the edges. Try to get a smooth top to make filling with the cream easier.

Rough and rustic is also fine.

3 Preheat the oven to 100°C. Bake the meringue for 1½ hours. Turn the tray halfway through the cooking time.

4 When cooked, turn off oven and let meringue cool completely in the oven before removing. If not serving within a few hours, wrap in plastic wrap or store in an airtight container for up to 3 days. 5 LEMON MYRTLE CREAM In a bowl, whip the cream with the icing sugar and lemon myrtle extract.

6 Pile the cream evenly on the meringue base and decorate with the berries and flowers.